Mozzarella Stuffed Portobello Mushrooms

Mozzarella Stuffed Portobello Mushrooms

Mozzarella Stuffed Portobello Mushrooms

These delightful Mozzarella Stuffed Portobello Mushrooms are so tasty and so easy! 

They are  perfect for a light lunch or a light dinner, served with a fabulous salad!

The bonus is they are vegetarian too.

This is great when you fancy a night off meat,  or if you’re Vegetarian, then perfect!

So here we have the  mushrooms stuffed with  pesto, mozzarella and tomatoes, topped with breadcrumbs and pumpkin seeds.

Mushrooms are a mainstay in my house – I use so many. They are always in the fridge! Love them 

 

Stuffed Portobello Mushrooms ready for the oven 


Mozzarella stuffed portobello mushrooms

 

What’s not to like – stuffed mushrooms?

They are seriously good, seriously!

The presto adds a lovely flavour and the breadcrumbs a great crunchy texture!

A classic combination of tomatoes, mozzarella and pesto – yum!

Who doesn’t love Baked Portobello Mushrooms?

I can never understand those people who don’t like mushrooms?

I adore them, like really adore them.

IMG_3355

 

So what are ‘Portobello Mushroom” well large for sure!

According to Wiki –

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America.

It has two color states while immature—white and brown—both of which have various names.

When mature, it is known as portobello mushroom. Wikipedia

If you have a go then please do let me know how you get on.  

If you enjoy them then  please drop me a comment below the post.

I love to get your comments and what’s not to love about Mozzarella stuffed portobello mushrooms?

Actually I don’t understand why everyone doesn’t love mushrooms?! I adore them! Baked, fried, raw – whatever!

 

Are mushrooms good for you?

So are mushrooms good for you health? 
 
Well the are  rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination apparently helps protect heart health
 
Riboflavin is good for red blood cells
 
Niacin is good for the digestive system and for maintaining healthy skin
 
And there are only 22 calories per 100g – so enjoy 
 
So get eating more mushrooms – I eat so many! 

 

Stuffed Portobello Mushrooms – a vegetarians delight! 

The great thing about these stuffed mushrooms is they are also vegetarian. 

We all know that eating less meat is the aim! So whether you’re a vegetarian or not, or just trying to eat more plant nbased – then these are the answer 

The mushrooms are full of ‘ meaty flavours’ so they make a lovely filling meal 

Delicious! 

 

What to serve with Portobello Stuffed Mushrooms 

If you’re having these as a main meal then I like a great big salad and some crushed new potatoes 

They are also perfect as a starter, maybe just one on a plate with a garnish of a few leaves.

A very elegant starter don’t you think? 

 

Another Mushroom Recipe 

And here’s another lovely stuffed mushroom recipe Mushrooms stuffed with Brie & Garlic  

Simply lovely!

Mushrooms stuffed with Brie & Garlic

Thanks Cx

Mozzarella stuffed portobello mushrooms

Mozzarella Stuffed Portobello Mushrooms

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 487kcal
Print Pin Rate
Delicious Stuffed mushrooms, perfect for a meat free night!

Ingredients

  • 1 Clove Garlic very finely chopped
  • 2 Tablespoons Olive oil
  • Salt & Black pepper
  • 4 large Flat Mushrooms
  • 4 heaped teaspoons Pesto
  • 2 large’ish Tomatoes
  • 1 Mozzarella ball half fat - sliced into 4
  • Breadcrumbs 4 slices white bread - old whizzed to breadcrumbs in a processor or grated
  • 1 tablespoon Pumpkin Seeds
  • Drizzle Olive Oil

Instructions

  • Pre -heat oven 200C/400F/Gas6
  • Cover a baking tray in foil or baking parchment
  • In a small bowl mix the olive oil, garlic,  salt and black pepper
  • Peel the skin off the mushrooms and pull out the stalk - place on the baking tray
  • Add 2 teaspoons olive oil mix to each mushrooms and spread around
  • Next add 1 heaped teaspoon of pesto to each mushroom and spread on the entire surface
  • Add a slice tomato on top, then a slice of mozzarella to each mushroom
  • Finally mix the pumpkin seeds with the breadcrumbs and pile on top of mushroom, bits will fall off but don't worry
  • Drizzle with a little olive oil and bang in the oven for 25 minutes, the may spill over in the oven a bit but no problem
  • Remove from oven and serve with a nice salad

Notes

*** all nutritional information is approximate and intended as a guide 

Nutrition

Nutrition Facts
Mozzarella Stuffed Portobello Mushrooms
Amount per Serving
Calories
487
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
5
mg
2
%
Sodium
 
336
mg
15
%
Potassium
 
1537
mg
44
%
Carbohydrates
 
48
g
16
%
Fiber
 
8
g
33
%
Sugar
 
16
g
18
%
Protein
 
16
g
32
%
Vitamin A
 
2873
IU
57
%
Vitamin C
 
47
mg
57
%
Calcium
 
166
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. Charlotte Oates

    These sound delicious. I love stuffed mushroom and don’t eat them nearly enough – thanks for reminding me that I should make them again soon!

  2. Sounds fab and veggie too, thank you Jindy

  3. I made these a few days ago, forgot the pumpkin seeds, with a nice salad, it is an excellent meat free dinner for two.

    1. Great to hear Chris x

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